10: 2310 Observed an employees beverage sitting inside the handsink basin. During the inspection beverage was relocated. Corrective Actions: Use handwash sink only for handwashing.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
tater tot
137 °F
Hot Holding
chicken sausage patty
171 °F
Hot Holding
deli ham
38 °F
Cold Holding
string cheese
41 °F
Cold Holding
garden salad
41 °F
Cold Holding
turkey and cheese sandwhich
41 °F
Cold Holding
cut cantaloupe
37 °F
Cold Holding
strawberry milk
40 °F
Cold Holding
cheeseburger
137 °F
Hot Holding
french toast
138 °F
Hot Holding
deli turkey
39 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
wiping cloth bucket
chemical
1875
sink & surface
lactic acid
70 °F
dish machine
high temperature
high temperature
175.9 °F
No records found
Equipment Temperatures
Description
Temperature
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
